A Brief History of Recent NFL Food Ventures

NFL football and food are perfect mates. The games are long. The season’s temperature is conducive to (tricking oneself into feeling good about) eating weighty dishes. Most important, especially to new trends in stadium concessions, the sport celebrates regional traditions.

Investing in restaurants is also something of an NFL tradition. Former coaches, and current and ex-players alike all find in food a place to diversify and spread their personal brand. Peyton Manning, for example, owns 21 Papa Johns. The string of other quarterback’s with eponymous eateries is almost endless.

Of course, there is also stadium food. Football is responsible for spreading sporting snacks across the nation. The game is also famed for elaborate tailgating. In both the parking lots and in the concession stands of NFL stadiums, friendly competition for the most inventive and “wow” inducing dishes is waged every weekend.

Here, we take stock of the full relationship between the NFL and America’s foodways. Grab a plate.

You Can Thank the NFL for Nachos

Nachos were introduced to stadium concession stands in 1976. Frank Liberto, the enterprising creator of Ricos cheese sauce, essentially turned the now famous snack into both a money maker and a house hold-name dish. And, he can thank Monday Night Football for some of his fortune. During a broadcast from Cowboy's Stadium in 1978, Howard Cosell put nachos on the map. Since then, simple plates of round chips and orange sauce have become standard, but NFL stadiums haven't stopped at the traditional. Creative chefs and caterers have more recently added regional twists—in Carolina, you can buy pork nachos from JJR's (kind of a pedestrian effort), while at the Georgia Dome there is a dish called "Sweat Heat Fried Chicken Nachos"—keeping nachos at the forefront of fan foodstuffs and helping reinvigorate interest in America's greatest ever sharing plate. In short: Football and nachos go together.

Now Stadium Food Celebrates Celebrity Chefs

Since we are biased (nachos rule!), we consider Frank Liberto, the "Father of Nachos," the first food celebrity to infiltrate the NFL. In 2013, there are far more including many with Food Network and other television chops. Cleveland's hometown culinary hero Michael Symon is responsible for some innovative flare dishes at the city's FirstEnergy Stadium—Apple Pie Bacon Shakes and the pastrami-topped Fat Doug Burger—indicative of the general upscaling of dude food that comes with revamping concourse eateries. Do we need more than a soft pretzel at halftime? Hell no. However, we can't condemn efforts to create a synergy between local flavors and home team play.

But It Still Champions Regional Classics

Symon and his cohorts are bringing fresh approaches to stadium meals, but they're also joined by old favorites in the effort to revive decades of tastebud-flattening grub. For example, in Pittsburgh you can carb load with a Primenti Brothers sandwich and accross the state, in Philadelphia, Lincoln Financial Field sells a bunch of game-changing sandwiches from local favorite Paesanos (in addition to grub from Chickie's & Pete's and Tony Luke's). Both new and old traditions are represented, but always with a taste for what makes the city buzz on a daily basis. Away fans can rejoice even in a loss, at the very least the opportunity to explore the epicurian delights of the host area is possible without having to mingle too much with the general population.

Football Stadiums are Embracing Craft Beer

There's no denying the beautiful bond between big beer and the NFL. On the game's biggest advertising stage, the Super Bowl, America's most notable macros have routinely spawned new cultural phenomenon (at its most annoying, this has included a generation of bros saying "WASSUP!!!" at any opportunity). While the delicate dance of marketing has brewed up many memorable moments, several stadiums are beginning to embrace craft beer and think local. Most notable in these efforts is Detroit's Ford Field. There fans can sip pints of Michigan-based brewers like Atwater, Bell's, and Founders. Seattle and Carolina aren't fall behind—Seahawks faithful can enjoy the best of the Pacific Northwest, while Cam Newton's followers have their choice of suds from New Belgium, NoDa Brewing Company, and Big Boss Brewing.

But Players are also Getting into Wine

For cornerback Charles Woodson, the preseason of 1998 was a watershed moment. Camped in Nappa, the Oakland Raider developed an interest in wine. (What happened to abstaining during training?). Long story short: Impressed by the slow-down culture of California's grape heavy region, Woodson teamed with Rick Ruiz, formerly of Robert Mondavi Winery, and winemaker Gustavo A. Gonzalez to create TwentyFour. Woodson isn't the only NFL star turned wine maker. Quarterback's Drew Bledsoe and Dan Marino own their own labels too. As does Chicago Bears coaching great Mike Ditka.

Not Surprisingly, Football Players Love Steakhouses

Dikta and fellow former coach Don Shula are the kings of NFL steakhouses. Both have multiple locations (Shula even has several tiers of his meat-heavy opperation, including a burger joint), and are standard bearers for sports-themed fine dining. Quarterbacks Dan Marino, John Elway, and Vince Young have all

Some Football Players Have the Balls to Branch Out

Sometimes those who break the mold start with failure. Example: Ex-Patriot linebacker Matt Chatham placed bets not on meat, but (strangely) crepes when diving into the restaurant business in 2011. His answer to the hankerings of hungry mall walkers: SkyCrepers, would-be home to (patent pending) Crepe Fries and frozen-fruit Blitzes. The concept in North Attleboro, MA closed, but the dream remains and there is no strict evidence that the company has folded. Chatham isn't the only gridiron restauranteur to break from safe traditions—49ers tight end Vernon Davis owns a Jamba Juice franchise.

Oakland is where the Big Boys Hang

Footlongs are a thing of the past. To impress with a sausage today, big means well over 12 inches. In Oakland, the "Long Bomb" bratwurst offers 20inches of tubed pork on a grilled baguette. We'd stuff it with french fries. Stadiums across the nation fail to compete. But, of course, they try—meaning really long sausages can be seen in the hands of plenty of folks who look awkward hanging onto long sausages each and every Sunday.

Things are Different in Miami (and Other Spots that Roll with Centerplate)

Burgers. Hot dogs. Nachos. These are foods traditionally associated with football. Paella? Get the fuck out here! For real? Unbelievably, Miami's Sun Life Stadium has made the Spanish favorite a signature dish. Paella was introduced to Sun Life for the 2010 Super Bowl and is representative of a larger, ambitious program by hospitality partner Centerplate. The firm also handles concessions for the San Diego Chargers, ramping up menus with fresh fish tacos and Jamaican jerk sandwiches, and generally pushing largescale change in stadium grub—you can also find the company's food in Denver and New Orleans.

Bar Trends are Stadium Trends

Centerplate isn't just responsible for bringing Mediteranian flare to the Gridiron. The hospitality group has also pioneered an NFL cocktail program at Sun Life Stadium. Ever heard of an Arnie & Rita? Neither had we, but apparently it is one part Arnold Palmer and one part margarita. (Ed. note: Kind of gross). Additionally, they've got a game ready version of a Cosmo and a Whiskey-driven mojito called the Mojo. Miami isn't the only NFL town with a thirst for mixology. Lion's fans unsatisfied with Ford Field's craft beer selection can opt for drinks from local cocktail bar The Sugar House, which has its own in-stadium outpost.

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